Label
All
0
Clear all filters

Questions for Discussion

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Explain the seasonal nature of salads both in the past and in the present. List several greens that might be used in a spring salad, in a summer salad, and in an autumn salad.
  2. Explain the difference between a simple salad and a tossed salad.
  3. Name the five salad greens flavor groups, and list three greens that belong to each group.
  4. Describe the signs of quality you would look for when purchasing salad greens.
  5. Name three market forms for salad greens, and discuss the advantages and disadvantages of each.
  6. Outline the steps that must be followed when preparing salad greens, including the two main methods of fabrication.
  7. List and describe the four methods of salad preparation, and explain the advantages and disadvantages of each.
  8. Discuss the factors you would take into consideration when creating your own signature green salad.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title